Ingredients
Scale
- 1 cup cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup butterscotch sauce
- 2 tbsp whiskey (or butterscotch schnapps for a non-alcoholic version)
- 1 ½ cups whipped topping
- 1 cup crushed graham crackers
- Chocolate or candy melts (for coating)
- Extra butterscotch sauce (for drizzle)
- Sprinkles (optional, for decoration)
Instructions
- In a bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until the texture is smooth and creamy, ensuring there are no lumps.
- Blend in the butterscotch sauce and whiskey until fully combined and smooth.
- Pour the creamy cheesecake mixture into molds, filling them to the top.
- Once frozen, dip the cheesecake pops in melted chocolate or candy melts and drizzle with extra luminous butterscotch sauce. Garnish with sprinkles for a magical touch.
Notes
- Store cheesecake pops in an airtight container in the freezer for up to a month.
- Freezing time is at least 4 hours or until solid.
- Butterscotch schnapps can be used as a non-alcoholic substitute for whiskey.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg